We’re just back from Transylvania and what a road trip it was - mountain roads curling through the Carpathians, autumn colors peeking through, and food that was hearty, rustic, and comforting. Stayed in some amazing places with the best views, taking a relaxing but deliciously full break.
Golden Delicious Apples in my parents yard
I thought I’d share a taste of it plus what I carried home in my suitcase, you guessed it! More edible souvenirs.
Oktoberfest in Brașov 🍺🥬 Dave and I happened to get to Brasov during Oktoberfest, so even we were there just for one night, we joined in and celebrated with beer and gnarly local sausages (when in Rome… or rather, Romania), served with spicy potatoes and varză călită. Which is a traditional oven baked cabbage dish, but the Transylvanian version is cooked down slowly with dill and herbs until it’s soft, savory, and full of flavor. Cabbage might be humble, but it’s fibre-packed and gut-loving - proof that simple vegetables can steal the show. Not mentioning the cinnamon funnel cake (Kurtos) which was steaming and so delicious.
Dave and I ready for some traditional street food & beer at Oktoberfest
🍏🍒Bringing Autumn Home My parents waved us off with a big bag of Golden Delicious apples, jars of quince and sour cherries preserves. The apples are crisp and sweet, perfect for snacking or baking, and I already know a crumble is on the cards. If you’re in the mood too, my apple & strawberry version is up on the blog - a bubbly, golden, fruity dessert.
Did you miss this? If you missed my posts this week, they’re worth checking out!
This Instagram post where I break down why tomato soup isn’t just cozy but also a gut-loving bowl of fibre and antioxidants. And to find out what the secret ingredient in my tomato soup is, get the recipe from my website, I can happily report is now on (thank me later)!
Watch this video where I show you a simple grain swap: using pearled spelt instead of white rice in my peri peri chicken casserole. Little tweaks like this make a big difference when you’re aiming for 30 plants a week and a variety of (whole)grains.
Your Turn: When you travel, what edible souvenirs do you bring back? Are you more of a cheese and wine person, or do you sneak in spices, herbs or jars of preserves? Hit reply - I love hearing these stories. 💌 Or just reply with anything you'd like to see me making!
